I tried a variant on the par cooking method – I steamed the wings for 10 minutes, allowed them to cool and air dry, then dredged them in seasoned flour before deep frying. I just didn’t want all that chicken fat in my canola oil because I reuse it until it starts getting funky. I didn’t time the fry but it was around 10 minutes, take them out when they brown a bit.
I never make the wing sauce the same way twice. This one had ketchup, honey, soy sauce, garlic powder, onion powder, hot sauce, pineapple juice, a splash of rice vinegar, olive oil, salt and ground black pepper. After tossing with the sauce they went into a warming oven on a rack while I set the table.